A delicious cottage pie with a difference, normally made with mince beef, but this version is made with lean turkey mince, onions, carrots, a herbed sauce all topped with a green pea mashed potato, grated cheese and baked until golden brown and crispy, perfect for a quick filling family meal, a real crowd pleaser.

Serves 4

1kg Maris piper potatoes, peeled, cubed

Salt and freshly ground black pepper

50ml semi skimmed milk

Low – calorie cooking spray

1 large onion, chopped

½ tsp lazy garlic

500g lean turkey mince

150g carrots, peeled and chopped

2tbs plain flour

1 low salt chicken stock cube, made into 300ml of stock

1tsp dried thyme

50ml dry white wine

300g frozen peas

300g reduced – fat cheddar cheese, grated

Method

Preheat the oven to 200c, gas 6, 400f. cook the peeled and cubed potatoes in boiling water for 20 minutes until tender, drain add salt and pepper, milk and mash until smooth.

Put the frozen peas in the microwave for 4 minutes, drain and add to the mash potato, mash together, put to one side.

Heat a non – stick lidded pan, spray with the low – calorie spray, add the onion and cook for 5 minutes until soft, add the garlic, mince turkey and cook for 5 minutes until golden brown. Add the carrot and cook for a further 5 minutes.

Add the flour, stir and cook for a few minutes, add the stock, wine and bring to the boil to make a thick sauce, turn the heat to low and cook for a few minutes, add the dried thyme stir to combine and transfer to a large oven proof dish.

Cover with the pea mash, sprinkle with the grated cheese, place the dish into a larger oven proof pan just in case the pie bubbles over.

Cook for 45 – 50 minutes until golden brown and bubbling hot, serve with vegetables of your choice.